Baked Potato Soup

I don't know about where you are, but the weather here has been chilly and drizzly and just perfect for soup! Christa and I made this one yesterday during the Chiefs game (if you could call it a game), and served it in homemade bread bowls - yum-O!!

BAKED POTATO SOUP

4 large baking potatoes (or the equivalent of what you have on hand!)
2/3 c. butter
2/3 c. flour
6 c. milk
½ tsp salt
½ tsp pepper
½ med onion, chopped
12 slices bacon, cooked and crumbled
1 ½ c. shredded Cheddar cheese, divided
8 oz sour cream

Wash potatoes and pierce several times with a fork. Bake at 425 degrees for one hour or until done. Let cool (I put them in the refrigerator). Cut potatoes in half lengthwise, then scoop out pulp.

Melt butter in saucepan over low heat; sauté onions in butter until translucent. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, bacon, and 1 ¼ c cheese. Cook until thoroughly, then stir in sour cream. Add extra milk if necessary for desired thickness. Serve with remaining cheese.

4-6 servings